Sheet-Pan Scallion Chicken With Bok Choy
, 4 servings
Bone-in chicken thighs roasted on bok choy under a punchy scallion, mustard, ginger and miso rub.
| prepPreheat oven to 450°F / 230°C | |||||
| 4 scallions, trimmed and finely chopped (about 1/2 cup), plus more for garnish | Mix marinade in small bowl | Rub chicken with marinade | Roast 450°F / 230°C, 30 min | Serve with rice, juices, scallions, lemon | |
| 3 tablespoons Dijon mustard | |||||
| 3 tablespoons minced fresh ginger (from one 3-inch piece) | |||||
| 2 tablespoons minced garlic | |||||
| 1 tablespoon white miso paste | |||||
| 2 teaspoons turbinado or brown sugar | |||||
| 1 teaspoon kosher salt and 1/2 teaspoon pepper (for the marinade) | |||||
| 90 ml safflower or canola oil (for the marinade) | |||||
| 30 ml safflower or canola oil (for the bok choy) | Toss bok choy with oil, season | Season chicken, set on bok choy | |||
| 680 g baby bok choy, halved lengthwise, or large broccoli florets | |||||
| Kosher salt and freshly ground black pepper (for the vegetables and chicken) | |||||
| 8 bone-in, skin-on chicken thighs (about 1.4 kg), skins removed | |||||
| Steamed rice or mashed potatoes, for serving | |||||
| Lemon wedges, for serving | |||||
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